The Mountain Laurel
The Journal of Mountain Life

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Heart of the Blue Ridge

Dilly Green Beans

By Susan M. Thigpen © 1999

Online: January, 1999

2 pounds small green beans (ones that the beans have not yet developed in). Cook 10 minutes and chill in ice water. Drain.

Put the following ingredients in a pint jar:

1/4 teaspoon hot pepper
1 garlic clove
alum the size of a pea
1 dill head or 1/2 teaspoon dried dill

Boil 3 cups vinegar with 3 cups water and 6 teaspoons salt. Pack beans in jars and cover with boiling mixture and seal. This will fill 5 pint jars.

(This recipe won a blue ribbon for me at the Patrick County Fair.)